Jiffy Mango Kulfi

Ingredients:

Mangoes....................................1 big Safeda; 1 big Langra
Condensed milk........................1 can
Milk powder.............................4 heaped tbsps
Water........................................1 cup; abt 200 ml
Green cardamom (optional)....1, seeds crushed
Cashew nuts (optional)............coarsely crushed, for garnish

The yellow one is safeda, the green one is Langra. Both should be apprx the same size.

I use two varieties of mango to get the right colour and flavour. Langra is very sweet these days, has  pulpy, soft flesh and it has a lovely bright orangy colour. Safeda on the other hand is a bit more firm, lighter in colour and has a mild sourness added to its sweetness.

Peel the mangoes and dice. Puree well in blender until no bits and pieces remain.

Pour out the condensed milk.

Warm the water to tepid, and add the milk powder, stir it in so no lumps remain. Now add this to the condensed milk and mix well.

Now add the milk to the mango puree and blend further. It should be a nice fluffy mixture. If you have opted for cardamom, now is the time to add the crushed seeds. Give it another turn.

The mixture is ready for the moulds. I couldn't find where I'd carefully stored the kulfi moulds, so I used my muffin/cupcake baking tray instead. This turned out even better as I had these little cakes on the plate!!

Pop it into the freezer. If cashew nuts are also your option, wait for the kulfi to get half done and sprinkle the nuts on top.

Serve with a few pieces of diced mango.

Enjoy.......